And now – ready to get cooking? Give these Blueberry Flaxseed Pancakes with Lemon Zest a try!

Blueberry Flaxseed Pancakes with Lemon Zest (gluten free)

Makes 3-4 servings

Prep time: 5 minutes

Cook time: 10 minutes

5 teaspoons ground flaxseed meal

6 tablespoons water

1 and 1/2 cups gluten-free flour

2 tablespoons sugar or preferred sweetener

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 cups preferred plant-milk

1 teaspoon vanilla

2 tablespoons vegetable oil

1/3 cup fresh or frozen blueberries

Zest of one small lemon

Directions:

In a small bowl or cup, mix 5 teaspoons ground flaxseed meal with 6 tablespoons water. Allow to sit for 5 minutes or until it begins to “gel.”

Meanwhile, zest a small lemon [1] and set aside. In a large bowl, evenly combine gluten-free flour, sugar, baking powder, baking soda, and salt.

Stir in milk, vanilla, and oil.

Heat pan on medium, adding a very thin layer of oil (if using a nonstick pan).

Pour in a desired amount of batter, immediately topping with a few blueberries and a sprinkle of lemon zest. Wait for bubbles to form and pop throughout the pancake. Once this happens, cook for another 30 seconds, then flip over and continue to cook other side for 1-2 minutes (or until lightly browned). Remove from pan. Continue with the rest of pancake mixture.

Top with vegan butter and/or maple syrup, as desired.

Notes: [1] Take care not to zest too far in as the white part can have a bitter taste.

You can find this recipe, along with more than 80 other delicious and nutritious plant-based recipes for breakfast, lunch, dinner, and dessertin theWholesome Culture Cookbook!